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Slow-Cooked Rump Roast Recipe
Slow-Cooked Rump Roast Recipe photo by Taste of Home
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Slow-Cooked Rump Roast Recipe

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I enjoy a good pot roast, but I was tired of the same old thing...so I started experimenting. Cooking the beef in horseradish sauce gives it a tangy flavor. Even my 6 and 3-year-olds love this roast with its tender veggies and gravy.
TOTAL TIME: Prep: 10 min. Cook: 10-1/2 hours
MAKES:6-8 servings
TOTAL TIME: Prep: 10 min. Cook: 10-1/2 hours
MAKES: 6-8 servings

Ingredients

  • 1 beef rump roast or bottom round roast (3 to 3-1/2 pounds)
  • 2 tablespoons canola oil
  • 4 medium carrots, halved lengthwise and cut into 2-inch pieces
  • 3 medium potatoes, peeled and cut into chunks
  • 2 small onions, sliced
  • 1/2 cup water
  • 6 to 8 tablespoons horseradish sauce
  • 1/4 cup red wine vinegar
  • 1/4 cup Worcestershire sauce
  • 2 garlic cloves, minced
  • 1-1/2 to 2 teaspoons celery salt
  • 3 tablespoons cornstarch
  • 1/3 cup cold water

Nutritional Facts

4 ounce-weight: 378 calories, 15g fat (3g saturated fat), 113mg cholesterol, 507mg sodium, 23g carbohydrate (6g sugars, 2g fiber), 35g protein.

Directions

  1. Cut roast in half. In a large skillet, brown meat on all sides in oil over medium-high heat; drain. Place carrots and potatoes in a 5-qt. slow cooker. Top with meat and onions. Combine the water, horseradish sauce, vinegar, Worcestershire sauce, garlic and celery salt. Pour over meat. Cover and cook on low for 10-12 hours or until meat and vegetables are tender.
  2. Combine cornstarch and cold water until smooth; stir into slow cooker. Cover and cook on high for 30 minutes or until gravy is thickened. Yield: 6-8 servings.
Originally published as Slow-Cooked Rump Roast in Country Woman November/December 2001, p31

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.


Reviews for Slow-Cooked Rump Roast

AVERAGE RATING
(14)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (6)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
gunslinger User ID: 544392 129786
Reviewed Jun. 3, 2014

"made this for dinner last night and thought it was pretty tasty. The horseradish gave the meat and vegetables a little different twist from your average roast and brown gravy."

MY REVIEW
mromalley User ID: 5801521 74952
Reviewed Mar. 6, 2014

"This is terrible way too much vinegar. Beef is too expensive to do this to it."

MY REVIEW
Arctic User ID: 76280 82265
Reviewed Sep. 24, 2013

"Fixed for my family last night. They absolutely loved it. I did add 1/2 cup more water, for more gravy. Had only extra hot horseradish, so used only 1 fat tablespoon. Should have used more. Try this, you won't be disapointed."

MY REVIEW
Tfresh User ID: 7192949 129784
Reviewed Mar. 22, 2013

"Very good"

MY REVIEW
rere310310 User ID: 5423630 81780
Reviewed Sep. 30, 2010

"The roast was very tender but I didn't like the taste of the horseradish sauce in it! I will make it again but with the exception of using the horseradish sauce."

MY REVIEW
pinkbaker User ID: 4480705 33527
Reviewed Feb. 14, 2010

"This recipe was an absolute hit with the family! Looking forward to making it again real soon."

MY REVIEW
mhester12 User ID: 3923180 33232
Reviewed Feb. 26, 2009

"This recipe is delicious. My husband and I loved it but the kids said it was sour...the horseradish....I made it again without the horseradish and even the kids loved it."

MY REVIEW
Deah User ID: 1199870 33231
Reviewed Jan. 28, 2009

"FANTASTIC...and I don't keep celery salt, so I substituted salt & fresh celery. Wait until you smell it cooking all day long...ugh..yum!"

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